the Breville Test Kitchen
Carrot Cake with Cream Cheese Frosting
the Bakery Chef™
3 hrs total time
30 mins active time
Easy
Serves 12
Ingredients
Measurements:
2 large eggs
½ cup (120 ml) light olive oil
½ cup (120 ml) milk
1 cup (200 g) superfine sugar
1½ cups (225 g) self-rising flour
1 tsp ground cinnamon
½ tsp baking soda
1 cup grated carrotabout 3 medium
½ cup well drained canned crushed pineapple in natural juice
½ cup (50 g) chopped walnutsplus extra to serve
For the cream cheese frosting
30 g unsalted butterat room temperature
125 g cream cheeseat room temperature, chopped
½ tsp pure vanilla extract
1½ cups (210 g) powdered sugarsifted
Instructions
- 1
Preheat the oven to 180°C. Grease a 22cm round cake pan. Line the base and side with parchment paper.
- 2
Assemble the mixer with the glass mixing bowl and scraper beater. Add the eggs, oil, milk, and sugar to the bowl. Slowly turn the mixer to the CREAMING/BEATING setting for 2 minutes, or until the mixture is well combined.
- 3
Turn the mixer down to FOLDING/KNEADING setting and add the flour, cinnamon and baking soda and fold until the mixture is just combined.
- 4
Stir in the carrot, pineapple and walnuts. Pour the mixture into the prepared pan.
- 5
Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.
- 6
Stand the cake in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- 7
To make the cream cheese frosting, assemble mixer with the glass mixing bowl and scraper beater. Add the butter, cream cheese and vanilla to the bowl. Turn the mixer to CREAMING/BEATING setting and beat for 1-2 minutes, or until well combined. Reduce the speed to LIGHT MIXING and gradually add the powdered sugar. Once all sugar has been added, increase speed again and mix well.
- 8
Spread the frosting over the cooled cake and sprinkle with extra chopped walnuts.